Air fryer sweet potatoes: Preheat the air fryer to 400 degrees F. Toss the diced sweet potatoes with a little olive oil, salt, and pepper, add to the basket, and air fry at 400 degrees F for 15 minutes.

Air fryer veggies: Add the diced onion and bell peppers to the basket, drizzle with another splash of olive oil, and toss (sprinkle on a little taco seasoning here too, if you like). Air fry for another 15 minutes, shaking every 5 minutes, until the onions are soft and the sweet potatoes are tender and lightly crisped.

Oven method (instead of the air fryer): Preheat the oven to 425 degrees F. Toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper and spread on a large sheet pan in a single layer. Roast for 20 minutes. Add the onion and bell peppers, drizzle with another splash of olive oil, toss, and roast for another 15 to 20 minutes, stirring once, until the sweet potatoes are tender and the veggies are soft and caramelized.

Cook the beef: While the veggies cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, 6 to 8 minutes. Drain any excess fat, then stir in the taco seasoning and 1/2 cup water or beef broth. Simmer for 3 to 5 minutes until thickened.

Assemble the bowls: Divide the roasted sweet potatoes and peppers among 4 bowls. Top with the taco beef, a scoop of cottage cheese (blend it smooth first for a creamy taco crema, if you like), and a spoonful of salsa. Add your favorite toppings and serve.